Full size (4-6 only). Come home to the aromas of Mexico simmering in your slow-cooker or pressure cooker. All white meat chicken breasts mixes with mild salsa, corn, black beans and a bit of cream cheese to create a treat for your taste buds. Serve the chicken shredded or in larger pieces over the brown rice (cooked for you!) with tortilla chips crushed on top for some crunch. If you have any leftovers use them as a dip for chips. Great food for after a game, or for feeding a crowd. Can be dairy-free by omitting cream cheese. (slow-cooker or pressure cooker)

• Hands on time: 0 minutes
  Cooking time: slow-cooker low: 4-6 hours, high 2-3 hours   pressure cooker: allow 45-50 minutes.
  
  

   

• Thaw completely in refrigerator. Empty all the ingredients from chicken bag into your cooking vessel.

   

  Slow-cooker: Cook on low 4-6 hours. Chicken needs to reach a temperature of 165F. Follow directions below.

   

  Pressure-cooker: Cook on high pressure for 25 minutes, then quick or natural release. Follow directions below.

   

  Stir in the cream cheese to the cooked mix and let sit on warm setting for 30 minutes before serving. Shred chicken or serve in small hunks.Serve over cooked brown rice and sprinkle crushed tortilla chips on top.

   

  Brown rice: precooked for you, empty into micro-safe dish and warm for 2 minutes then in in 1minute increments til warm. Add butter, salt and pepper if desired.

   

• Ingredients: Chicken, brown rice, salsa, corn, black beans, cream cheese, spices. Tortilla strips: corn masa flour, water, vegetable (sunflower, safflower or corn) oil, salt, red 40, blue 1, trace of lime.                  

  Contains: corn, milk.

  Per 1/6 of chicken mix: Calories: 364, Fat: 12g, Fiber: 11g, Carb: 32g, Protein: 32g, Sodium: 897mg. 

  Per 1/2 cup cooked brown rice: Calories: 150, Fat: 2g, Carb: 34g.

  Per 1/4 cup tortilla strips: Calories: 70, Fat: 3g,  Carbs: 8g.